Finely chop spring onions, keep green and white parts seperate.
Finely chop the garlic
Chop the cucumber into 5-10mm pieces
Mix bean sauce, hoisun sauce, rice wine and chicken stock
Heat a wok, add the oil and, when hot, add the garlic and white parts of the spring
onion and fry for 20 seconds before adding the minced pork. Fry until the meat
changes colour and breaks up.
Add the sauce mix, reduce heat and simmer for 10 minutes.
Meanwhile cook the noodles in boiling water, drain and divide into bowls
Check seasoning (salt and pepper) and serve on top of the noodles